Snowball Cake Recipe

Introduction

This Snowball Cake is a delightful chocolate treat topped with a fluffy marshmallow frosting and sweetened coconut tinted pink for a festive look. It’s moist, rich, and perfect for special occasions or any time you crave a charming, sweet dessert.

Ingredients

• 1 ½ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• ½ teaspoon kosher salt
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ cup brewed hot coffee
• ½ cup whole milk
• ½ cup unsalted butter, softened to room temperature
• 1 ½ cups granulated sugar
• 2 large eggs
• 7 ounce jar Marshmallow Fluff
• ½ cup unsalted butter, softened to room temperature (for topping)
• 1 teaspoon pure vanilla extract
• 2 cups powdered sugar
• 3 cups shredded sweetened coconut
• 2-4 drops pink food coloring

Instructions

1. Step 1: Preheat the oven to 350 degrees F. Lightly grease a 13×9-inch baking dish with baking spray or homemade cake release and set it aside.
2. Step 2: In a bowl, whisk together the flour, cocoa powder, salt, baking soda, and baking powder. Set aside.
3. Step 3: In a measuring cup, combine the hot brewed coffee and whole milk. Set aside.
4. Step 4: Using an electric mixer fitted with a whisk attachment, beat the softened butter and granulated sugar together for about 5 minutes until light and fluffy, scraping down the bowl as needed.
5. Step 5: Add the eggs one at a time, beating well after each addition. Then slowly add the dry ingredients alternately with the coffee and milk mixture, starting and ending with the dry ingredients. This should be about three additions of each.
6. Step 6: Pour the batter into the prepared pan and bake for 33 to 38 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before frosting.
7. Step 7: To make the frosting, beat the Marshmallow Fluff together with the softened butter for 3 to 4 minutes until well combined. Add the vanilla extract and powdered sugar, then beat for another 3 to 4 minutes until smooth and creamy.
8. Step 8: In a separate bowl, stir the shredded sweetened coconut with 2 to 4 drops of pink food coloring using a wooden spoon until evenly colored. Add more drops if a deeper pink is desired.
9. Step 9: Spread the frosting evenly over the cooled cake using an offset spatula. Immediately sprinkle the colored coconut on top to create a snowball effect.
10. Step 10: Slice and serve your festive Snowball Cake. Enjoy!

Tips & Variations

• Use strong brewed coffee to enhance the chocolate flavor without making the cake taste like coffee.
• If you prefer, substitute whole milk with buttermilk for a slightly tangier, tender crumb.
• For a different look, you can color the coconut in soft blue or lavender instead of pink.
• Make sure the cake is fully cooled before frosting to keep the topping from melting.
• Add a pinch of cinnamon or espresso powder to the dry ingredients for a subtle, warming twist.

Storage

Store the Snowball Cake covered in an airtight container at room temperature for up to 2 days. For longer storage, keep it refrigerated for up to 5 days. Let the cake come to room temperature before serving, and refresh the frosting slightly if it firms up in the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

You can try substituting a gluten-free all-purpose flour blend in place of the regular flour, but results may vary depending on the blend. Be sure to follow the blend’s instructions for best results.

Can I use regular marshmallow instead of Marshmallow Fluff for the frosting?

Marshmallow Fluff has a smooth, spreadable texture that regular marshmallows don’t provide. If using regular marshmallows, you’ll need to melt them down first and mix with butter and sugar, but the texture may be slightly different.

Snowball Cake Recipe

Pin Recipe

Print Recipe

★★★★★

4.5 from 57 reviews

This Snowball Cake is a moist and rich chocolate cake layered with a fluffy marshmallow frosting and topped with vibrant pink coconut flakes, perfect for festive occasions or a delightful dessert treat. The combination of cocoa and coffee in the cake batter enhances the chocolate flavor, while the sweet, colorful coconut topping adds texture and visual appeal.

• Author: Sana
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Cake

• 1 ½ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• ½ teaspoon kosher salt
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ cup brewed hot coffee
• ½ cup whole milk
• ½ cup unsalted butter, softened to room temperature
• 1 ½ cups granulated sugar
• 2 large eggs

For the Topping

• 7 ounce jar Marshmallow Fluff
• ½ cup unsalted butter, softened to room temperature
• 1 teaspoon pure vanilla extract
• 2 cups powdered sugar
• 3 cups shredded sweetened coconut
• 2–4 drops pink food coloring

Instructions

1. Prepare the Oven and Pan: Preheat your oven to 350°F. Spray a 13×9-inch baking dish with baking spray or grease it using homemade cake release, and set it aside to be ready for the batter.
2. Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, unsweetened cocoa powder, kosher salt, baking soda, and baking powder. This mixture will ensure even distribution of leavening agents and chocolate flavor.
3. Combine Coffee and Milk: In a separate measuring cup, mix the brewed hot coffee with whole milk. This mixture helps to enhance the cocoa’s richness and moisture.
4. Cream Butter and Sugar: In the bowl of an electric mixer fitted with a whisk attachment, beat the softened unsalted butter and granulated sugar together for about 5 minutes until light and fluffy. Scrape down the sides of the bowl as needed to ensure even mixing.
5. Add Eggs: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition to incorporate air and ensure a smooth batter.
6. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture in three parts, alternating with the coffee and milk mixture also in three parts, beginning and ending with the dry ingredients. Mix gently until just combined, being careful not to overmix.
7. Bake the Cake: Pour the batter into the prepared baking dish. Bake in the preheated oven for 33-38 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and allow it to cool completely before frosting.
8. Prepare the Frosting: Using an electric mixer, beat the Marshmallow Fluff with softened butter for 3-4 minutes until fully combined and creamy. Add vanilla extract and powdered sugar, and beat for an additional 3-4 minutes until smooth and fluffy.
9. Color the Coconut: Place the shredded sweetened coconut in a bowl. Add 2-4 drops of pink food coloring and use a wooden spoon to thoroughly mix until all the coconut is evenly colored. Adjust food coloring as needed to reach your desired shade of pink.
10. Assemble the Cake: Spread the fluffy marshmallow frosting evenly over the cooled chocolate cake using an offset spatula. Immediately sprinkle the colored coconut evenly over the frosting to create a beautiful, festive topping.
11. Serve: Slice the cake into pieces and serve. Enjoy the moist chocolate cake with the sweet, textured topping for a delightful dessert experience.

Notes

• Be sure the cake is completely cooled before frosting to prevent the icing from melting.
• Use brewed hot coffee to deepen the chocolate flavor; however, decaf or strong black tea can be substituted if preferred.
• For a more intense pink color, add food coloring drop by drop until desired color is reached.
• Store leftover cake in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
• This cake can be made a day ahead, with frosting and coconut topping applied just before serving for best texture.

Keywords: Snowball Cake, chocolate cake, marshmallow frosting, coconut topping, holiday dessert, festive cake